Tempeh Chili

Shannon and I were discussing what big fans of tempeh we are. Any other fans? It is cheap, pretty natural, and doesn't taste like tofu. Peas and Thank You had a chili with tempeh and I had a package in my fridge that needed to be used.

This one was pretty easy to put together. I started chopping about 5:15, the chili was simmer by 5:30 (I do have pretty good knife skills) and we ate at 6pm.

For veggies, it was actually pretty low, just a half an onion, a jalapeno, garlic, a little celery, feel free to add extra peppers, hot or sweet, but the tempeh and beans does make it very hard. A good weeknight chili.

Tempeh Chili
makes 4-6 large bowls

Ingredients:
1 8oz package of tempeh, grated
1/2 cup diced onion
1 stalk celery
1 jalapeno
2 tsp minced garlic
2 2/3 TB chili powder
2 tsp oregano
1 tsp cumin
1 tsp basil
1 can black beans (rinsed and drained)
1 can pinto beans (rinsed and drained)
1 28 oz can fire roasted tomatoes
1/4 cup tomato paste
2 tsp worcestershire sauce
1 cube vegtable boullion
1 cup veggie broth
1/2 tsp sugar
salt and pepper
assorted toppings: cilantro, lives, sour cream, cheese

1. Lightly spracy a large stockpot with cooking spray and place over medium high heat.
2. saute tempeh crumbles, onion, celery, and jalapeno until softened. Add garlic, chili pwder, oregano, cumin, basil, and saute for 1 min.
3. Add remaining ingredients and bring to boil. Cover and reduce heat to low and allow to simmer for 20-45 min.
4. Serve.